Easy Pecan Pie Bars deliver all the rich, nutty flavors of classic pecan pie in a fuss-free bar form. With a buttery shortbread crust and a gooey pecan topping (made without corn syrup!), these pecan squares are perfect for holiday gatherings or whenever you need a crowd-pleasing dessert. Bonus: they’re freezer-friendly and can be made ahead!
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I originally shared this pecan pie bars recipe way back in 2011, right before hopping on a plane to San Diego for Thanksgiving. My parents were in full-on holiday prep mode, and I whipped up these pecan pie bars in honor of my sister, who had just passed the California State Bar Exam. Get it? Bar exam … pecan pie bars … in her honor. (My love for food puns was in peak form that year!)
Over a decade later, this recipe remains a favorite in my kitchen. They pack all the classic pecan pie flavor you love, minus the stress of chilling, rolling and blind-baking pastry dough.
You’ll start by making a simple buttery shortbread cookie crust and top it with a gooey caramel made with honey. And of course, no pecan dessert is complete without plenty of crunchy, caramelized pecans. Whether you’re baking for Thanksgiving or just craving a slice of pecan pie, these pecan pie squares deliver every time!
Wishing you all a Happy Thanksgiving filled with family, friends and all of your favorite foods!
Why You’ll Love This Recipe
- No messing around with finicky pie dough.
- No corn syrup, just honey.
- The shortbread base is like a semi-soft cookie and the topping is slightly chewy.
- It can be made ahead of time.
- The bars freeze and reheat like a breeze.
There are no complicated or hard-to-find ingredients in this pecan pie bars recipe. In fact, you probably already have most of them in your pantry!
For the crust
- Butter: You’ll want to use unsalted butter, softened to room temperature for a rich buttery crust.
- Brown sugar: I use light brown sugar to add a hint of molasses flavor. If you prefer a richer flavor, dark brown sugar can be used.
- Flour: All-purpose flour creates a sturdy base for our gooey pecan topping.
- Salt: Just a pinch balances the sweetness and brings out the buttery flavors.
For the Pecan Filling
- Honey: I love using honey for the distinct sweetness and flavor it brings to the topping. Maple syrup works beautifully here, too!
- Butter: Combined with the brown sugar and honey, it creates the caramel-like base of the filling.
- Light brown sugar: Adds rich flavor and color to the caramel.
- Heavy cream: The higher fat content of heavy cream is key for thickening up the filling. The consistency won’t be the same if you use milk or half and half!
- Pecans: The star of the show! You can buy the pre-chopped, or coarsely chop them yourself. I’ve also made this recipe using halved pecans.
Kelly’s Note: Pecans are the classic go-to, but feel free to switch things up! Walnuts or cashews bring a whole new flavor twist to these squares.
See the recipe card for full information on ingredients and quantities.
- Start by making the easy shortbread crust. Using a stand mixer or food processor, cream together the softened butter and brown sugar until fluffy (about 2-3 minutes). Add in the flour and salt, mixing until crumbly. Press the crust mixture evenly into a parchment paper-lined 9×13-inch pan and then bake in a 350ºF oven for 20 minutes or until golden brown.
Pro Tip: Make sure the crust is set and golden before adding the filling. A well-baked crust ensures the bars hold their shape.
- While the crust bakes, make the filling. Combine the butter, brown sugar, honey, and heavy cream in a saucepan. Stir over medium heat until the mixture begins to simmer—this should only take about a minute. Stir in the chopped pecans, coating them well.
- Spread the pecan filling and bake. Pour the pecan mixture over the warm crust once it’s done baking and return the pan to the oven and bake for an additional 20 minutes, or until the filling is bubbling and set.
- Allow the bars to cool completely in the pan to make slicing easier. Once cool, remove from the pan, slice into squares and enjoy!
Pro Tip: Get creative with your pecan pie squares! Try adding chocolate chips, sprinkling coconut flakes or drizzling melted chocolate over the top for a unique twist.
- Line Your Pan Like a Pro: To prepare your baking pan, grease it and line it with parchment paper or aluminum foil, leaving a 2-inch overhang. This not only prevents sticking but also makes it easier to lift the bars out of the pan. Secure the overhanging parchment paper with all-metal binder clips for added convenience.
- For the Perfect Crust: The crust mixture should have a crumbly texture, similar to coarse meal. Make sure to press it evenly and with a gentle touch into the pan.
- Prevent Overcooking Your Pecan Topping: Be vigilant when simmering your topping. It should be gently bubbling but not boiling. This ensures your topping will turn out chewy and delicious, rather than hard.
- Cool Completely Before Cutting: Allow the bars to cool completely in the pan before attempting to cut them. This cooling period helps the filling set, making it easier to achieve clean slices.
Make-Ahead Tips
- Storing: These easy pecan pie bars can be made up to 48 hours in advance. Let the bars cool completely before placing them in an airtight container and store them at room temperature. When it’s time to serve, I just slice them up and arrange them on a platter.
- Freezing: Wrap each square in plastic wrap or aluminum foil, place them in an airtight container or a resealable freezer bag, and freeze for up to 3 months. When you’re ready to enjoy your frozen pecan pie bars, remove them from the freezer and thaw them in the refrigerator for a few hours or overnight. For a quicker option, you can reheat them in the oven at a low temperature (preheat to 250°F and heat for about 10-15 minutes) to restore their crispness and flavor.
Frequently Asked Questions
Absolutely! Maple syrup is a great option for those who prefer its taste over honey.
I’ve never tried making this recipe using corn syrup so I can’t say with certainty if the bars would still turn out.
No, you’ll want to use heavy cream, as the consistency won’t be the same if you use half and half. However, you can make your own heavy cream by combining 2/3 cup (160 ml) whole milk plus ⅓ cup (75 grams) melted, unsalted butter. I’ve never tried this substitution in this recipe so I cannot say for certain if this will work.
Pecan pie bars can turn out too hard if the pecan topping overcooks. To prevent this, watch the filling closely when simmering. It should be gently bubbling but not boiling.
Ingredients
For crust:
- 1 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
For topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 tablespoons heavy cream
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
- Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
- Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
Kelly’s Notes
- The crust mixture should have a crumbly texture, similar to coarse meal. Make sure to press it evenly and with a gentle touch into the pan.
- Be vigilant when simmering your topping. It should be gently bubbling but not boiling. This ensures your topping will turn out chewy and delicious, rather than hard.
- Allow the bars to cool completely in the pan before attempting to cut them. This cooling period helps the filling set, making it easier to achieve clean slices.
- Store the bars at room temp in an airtight container for up to three days.
- To freeze for later, wrap each bar in plastic wrap or aluminum foil, place them in an airtight container or a resealable freezer bag and freeze for up to three months.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Filling recipe adapted from Gourmet.
Fabulous recipe! I had to look up the recipe again today because my old, tattered, stained recipe is no longer acceptable to be on the countertop. I am not a pecan pie fan, but these are a whole other thing! A delicious sweet and savory treat. At an annual neighborhood cookie swap, I won first place 3 years in a row with these! :)
So glad you have enjoyed the recipe AND won first place, Beth!
I will never make them any other way. I love using the honey in place of corn syrup!
Love reading this, Jeanne! So glad you are enjoying the recipe.
Hands down the best pecan pie bars recipe out there! You will not be disappointed if you try this one!
Love reading this, Natalie! Thank you!
This is a go-to holiday recipe for me, for both friends and family and work functions! Even people who don’t care for pecan pie or even nuts in general rave about this recipe
Love reading this, Anna!
Love the recipe. It has been a hit before. I am out of honey. Can you substitute karo for honey??
So glad you’re enjoying it, Julie! I haven’t tried that substitute so I’m not sure, but my guess is that it’d work.
Just made this – a double batch! It was a hit with my family for sure!
So glad you enjoyed the recipe, Marie!
The recipe calls for chopped pecans but the picture shows half pecans… can you please advise?
Hi Rondi! You can use whole or chopped pecans in this recipe — whichever you prefer!
Made this for the first time for Friendsgiving four years ago and now it is requested every year! A total hit each time.
Love reading this!
This is the best recipe! I make it every year for Thanksgiving, and everyone goes crazy for it. This year, I’m making a double batch, so there will actually be leftovers to give everyone before they leave.
I’m so glad you’re enjoying it, Becca!
Can I substitute maple syrup for honey?
Hi there! I haven’t tried that substitute but it’d likely change the flavor and the sweetness would be different.